Food & Recipes

  • The Über Tuber

    On the lower slopes of the Andes Mountains in Peru grows a tuber nicknamed “the apple of the earth.” A staple of the Peruvian diet for thousands of years, yacón has a tremendous list of benefits: It is low in calories, has a low glycemic index, and provides a rich supply of inulin, an important prebiotic fiber.

    A look at the many benefits of yacón
    By Adam Swenson
  • Eating Well and Losing Weight

    Mark Hyman, MD, makes some pretty bold promises in his feature. I got a prerelease copy of his new book, The Blood Sugar Solution 10-Day Detox Diet, and embarked on a 10-day journey with two of our readers, Nancie Carter and Jennifer Schreiner, to see if this program would do what he claimed.


    A firsthand report on the 10-Day Detox Diet
    By Adam Swenson
  • In Season: Arugula

    Whether you know it as garden rocket, salad rocket, roquette, or arugula, this spicy little leafy green veggie botanists call Eruca sativa has many names. Arugula resembles a small-leaved open lettuce and is in the same family as kale, mustard greens, and cauliflower.

  • Best-Selling Produce

    Which ones were really tearing up the produce section in 2013? The numbers are in from Meijer Foods.

    >> Power Greens. Kale showed particularly strong growth along with Brussels sprouts, organic salads, and bagged greens.

    >> Fresh Herbs. Fresh herbs like basil and cilantro were a way to bring out flavor without adding salt.

  • Cook’s Corner: Healthy Homemade Dressings

    So you’ve decided to be the healthiest version of you possible this year. You’ve fol­lowed your exercise routines, learned to deal with the stressors in your life, and dedicated yourself to eating local and fresh. However, there is yet another factor causing inflam­mation and adding too many unwanted ingredients in your diet.

  • Ranch Dressing

    Weekly Recipe: 
    MAKES: 1 1/4 CUPS

    1/2 cup rice milk

    2 teaspoons freshly squeezed lemon juice

    1 small clove garlic, finely minced or pressed

    1 tablespoon finely chopped fresh parsley

    1 tablespoon finely chopped celery leaves

    3/4 cup vegan soy-free mayonnaise

    1 teaspoon Dijon mustard

    1/4 teaspoon xanthan gum

    1/4 teaspoon salt

    Freshly ground pepper

    In a small bowl, combine the rice milk with the lemon juice. In a blender or mini chopper, combine the garlic, parsley, celery leaves, vegan mayonnaise, and mus­tard. Pulse a few times. Add the rice milk mixture, and pulse. Add the xanthan gum and blend well. Add the salt and pepper to taste and blend until rich and creamy. You will have about 1 1/4 cups. Store in the fridge in an airtight container for up to a week. Source: Allergy-Free and Easy Cooking by Cybele Pascal

  • Effortless Anytime Balsamic Vinaigrette

    Weekly Recipe: 
    MAKES: 3/4 CUP

    1/4 cup apple cider vinegar

    3 tablespoons flaxseed oil or extra virgin olive oil

    2 tablespoons balsamic vinegar

    2 tablespoons unsweetened applesauce

    1 tablespoon pure maple syrup

    1 1/2 teaspoons Dijon mustard

    1 clove garlic, minced

    1/4 teaspoon fine-grain sea salt, or to taste

    Freshly ground black pepper

    In a small bowl, whisk together all of the ingredients. This dressing will keep in an airtight container in the fridge for at least two weeks. Source: The Oh She Glows Cookbook by Angela Liddon

  • Sweet Mustard Dressing

    Weekly Recipe: 
    MAKES: 3/4 CUP

    1/2 cup extra virgin olive oil

    1/4 cup cider vinegar or freshly squeezed lemon juice

    1 tablespoon Dijon mustard

    2 teaspoons maple syrup or agave nectar

    1/2 teaspoon crushed garlic

    1/4 teaspoon plus 1/8 teaspoon salt

    Dash ground pepper

    Put all the ingredients in a blender and process on medium speed until smooth and creamy. Store in a sealed jar in the refrigerator. Sweet Mustard Dressing will keep for one week. Source: Raw Food Made Easy for 1 or 2 People by Jennifer Cornbleet

  • Apple Cider Vinaigrette

    Weekly Recipe: 
    MAKES: 3/4 CUP

    1/2 cup apple cider vinegar

    2 tablespoons (packed) light brown sugar

    1/4 cup extra virgin olive oil

    Pinch of salt, or more to taste

    Combine all the ingredients in a glass jar and seal the lid tightly. Shake vigorously to combine. (The vinaigrette can be refrigerated, covered, for up to two weeks. Let it return to room temperature and shake vigorously before using.) Source: The Earthbound Cook by Myra Goodman